Cheesecake with Candied Kumquats

Baked Cheesecake decorated with sweet kumquat.
Intense flavors of orange, with the presence of essential aromas of citrus in and out of this delicious sweet.
Biscuit base, rich cheese cream, culminating in a plethora of many tiny kumquat syrupy and juicy, that balance between the sweetness of sugar and the slight bitterness of citrus.
A presentable dish with this unique fruit to become the favorite of the family on festive days.
Yours!

work: 45′

time: 1h:45′

difficult:

Base 320g (11.3 oz) biscuits speculoos 70g (2.5 oz) brown sugar 100g (3.5 oz) melted butter	Χτυπάμε τα μπισκότα και τη ζάχαρη στο μπλέντερ να γίνουν ψίχουλα και να αναμειχθούν. Λιώνουμε το βούτυρο και με αυτό βρέχουμε τα τριμμένα μπισκότα. Ανακατεύουμε καλά με ένα κουτάλι.	Στρώνουμε λαδόχαρτο στη βάση μιας ανοιγόμενης φόρμας με Ø24-25 cm και τη βουτυρώνουμε πολύ καλά όλη. Μέσα ρίχνουμε το μείγμα των μπισκότων και με το χέρι μας το πατάμε καλά να γίνει επίπεδο και να σηκωθεί προς τα πλαϊνά κατά 2-3 cm. Ψήνουμε σε προθερμασμένο φούρνο στους 180°C για ∼15′-20′. Τη βγάζουμε από τον φούρνο και την αφήνουμε να κρυώσει. Τον φούρνο τον αφήνουμε αναμμένο.
Filling (8 servings) 250g (8.8 oz) fresh orange juice 200g (7.1 oz) sugar 1 orange, zest 400g (14.1 oz) cream cheese, room temperature 400g (14.1 oz) sour cream 5 eggs 3 tbsp flour 1 tbsp fine semolina 600g (1.3 lbs) kumquat, sweet	In a saucepan, add the zest and ¼ of sugar. Rub well with each other to get out the aroma of essential oils it contains and flavor the sugar. Pour the orange juice and simmer until syrup and it falls to the ⅔ for ~10 minutes. Allow to cool.	At intermediate beat the cream cheese with the remaining sugar. Add the cream and the eggs one by one alternately with flour and semolina. Pour the ¾ of the cold syrup.
The remainder set aside for later.	Inside the shell of baked cheesecake pour the mixture of whipped cheese. Put the form in the oven and bake for ~1 hour. Test with a knife blade in the center of the cheesecake to come out clean.	Shortly before the end you take the cheesecake out of the oven and spread on the surface the remaining syrup. Put it back in the oven. After one hour turn off the oven and leave the cake inside for another hour. When well chilled, perfect for the next day, we decorate with kumquats, drained and slightly from their syrup.

Rather than kumquat we can use any jam or marmalade we like.

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